Olive Garden Spinach Artichoke Dip Recipes

Steps:

• Allow cream cheese to come to room temperature.
• Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
• Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
• Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
• Bake at 350 degrees for 25 minutes or until the top is browned.
• Best served with thinly sliced toasted bread, such as French or Italian.

Steps:

• Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
• In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
• Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
• Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.

Steps:

• Preheat oven to 325ºF.
• Artichoke Preparation:.
• TRIM off stems and dry leaf ends.
• BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
• COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
• FOLLOW Dip Preparation steps below.
• Dip Preparation:.
• MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
• COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
• DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
• SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Steps:

• Thaw and squeeze excess water from spinach.
• Drain and chop artichoke hearts.
• Mix all the ingredients (minus the tomatoes) in a bowl. More sour cream can be added at this point for a smoother dip.
• Chop cherry tomatoes.
• Spread spinach mixture in a 13X9'' casserole dish, garnish with cherry tomatoes.
• Bake at 350 for 20 minutes or until bubbly.

Steps:

• Allow cream cheese to come to room temperature.
• Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well.
• Add the artichoke hearts and spinach careful to drain this well.
• Store in a container until you are ready to use.
• Spray pie pan with pam, pour in dip, and top with cheese.
• Bake at 350° for 25 minutes or until the top is browned.
• serve with toasted bread.

Steps:

• Drain artichokes, reserve marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.